Spicy Seafood Japchae
A fiery twist on the classic Korean glass noodle dish featuring a medley of fresh seafood and a bold gochugaru-based sauce.
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Ingredients
- 250 grams Dangmyeon (Sweet Potato Starch Noodles)
- 200 grams Shrimp, peeled and deveined
- 150 grams Squid, cleaned and sliced into rings
- 2 tablespoons Gochugaru (Korean Red Chili Flakes)
- 3 tablespoons Soy Sauce
- 2 tablespoons Toasted Sesame Oil
- 3 cloves Garlic, minced
- 1 medium Onion, thinly sliced
- 1 medium Carrot, julienned
- 150 grams Spinach, blanched and squeezed dry
- 1 tablespoon Gochujang (Korean Chili Paste)
- 1 teaspoon Toasted Sesame Seeds(optional)
Instructions
- 1
Boil the sweet potato starch noodles in a large pot for 7 minutes or until translucent and chewy, then drain and rinse with cold water.
- 2
Using kitchen shears, cut the noodles into shorter, manageable lengths and toss with 1 tablespoon of sesame oil and 1 tablespoon of soy sauce to prevent sticking.
- 3
In a small bowl, whisk together the remaining soy sauce, gochugaru, gochujang, and minced garlic to create the spicy seasoning sauce.
- 4
Heat a large wok or skillet with a splash of oil over high heat; add the onions and carrots, stir-frying for 2 minutes until slightly softened.
- 5
Add the shrimp and squid to the wok, cooking until the shrimp turns pink and the squid is opaque, approximately 3 minutes.
- 6
Lower the heat to medium and add the prepared noodles and the spicy seasoning sauce to the pan.
- 7
Toss everything vigorously for 2-3 minutes until the noodles have absorbed the sauce and are heated through.
- 8
Fold in the blanched spinach and the remaining sesame oil, then garnish with toasted sesame seeds before serving.
Nutrition per Serving
410
Calories
18g
Protein
65g
Carbs
9g
Fat
4g
Fiber
7g
Sugar
890mg
Sodium
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